Blueberry Lemon Ricotta Pancakes.

HALF BAKED HARVEST
16Ingredients
30Minutes
610Calories

Ingredients

US|METRIC
  • 1 1/2 cups buttermilk (or use whole milk)
  • 3/4 cup whole milk ricotta cheese
  • 2 large eggs
  • 2 tablespoons salted butter (melted)
  • 1 tablespoon honey (adding in more honey if you like a sweeter pancake)
  • 2 teaspoons vanilla extract
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 1 1/2 cups white whole wheat flour (or all-purpose flour)
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 1/2 cups frozen blueberries (or fresh)
  • 4 tablespoons blueberry jam (optional)
  • 1/2 cup maple syrup (real)
  • 1 tablespoon poppy seeds
  • 2 teaspoons lemon zest
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    NutritionView More

    610Calories
    Sodium45% DV1070mg
    Fat28% DV18g
    Protein39% DV20g
    Carbs32% DV96g
    Fiber32% DV8g
    Calories610Calories from Fat160
    % DAILY VALUE
    Total Fat18g28%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol150mg50%
    Sodium1070mg45%
    Potassium620mg18%
    Protein20g39%
    Calories from Fat160
    % DAILY VALUE
    Total Carbohydrate96g32%
    Dietary Fiber8g32%
    Sugars50g100%
    Vitamin A10%
    Vitamin C30%
    Calcium50%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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